Sunday, 9 December 2012

There were SO many options when planing
this meal.....I wanted to invite like 10 people over. But it is Wednesday, not
the easiest day to find dinner guests. In fact, you may be wondering why on
earth would we be cooking up an elaborate meal on a Wednesday. It's simple, I
am Wonder Women. Well, truth be told, I only work 4 days a week, and get
Wednesday off. But, I'd like to think of myself as Wonder Women. Not the gal
with the great hair who can pull off bikini bottoms and a belt every day (I
couldn't do that ANY day) but just your average, run of the mill working
mother. You know what I'm talking about.....you are Wonder Women too, or
married to her, or will be married to her one day, and you are her son or
daughter, or will join the ranks of Wonder Women one day too. So, thank the
Wonder Women in your life (thanks Mom and mom-in-law), you both rock!)

Sorry, I got a little side tracked there.

Being a Muslim country, there isn't a national "drink", so we took a liberty here, and made some Pomegranate Martini's.

The menu:

We started with Boulanee, basically a meat
and potato filled pastry ( that Fintan enjoyed for the rest of the week in is
lunch box, score 1!!)

For the main we had Afghanistan's National
Dish, Qabili Palau and Lamb with Spinach.

For dessert, we made Firnee (a cardamom
flavoured custard) and Brides Fingers (kind of like Baklava)

We didn't care for the Firnee, but the
fingers were tasty.

I will leave you with the recipes for the
Boulanee, the Qabili Palau, and the
Brides Fingers.Boulanee

Similar to Baklava, but super easy to assemble, Shawn "cheated" tonight, as there is wheat in the phyllo.

1/2 package (16 oz.) frozen phyllo dough,
completely defrosted

1/4 cup unsalted butter, melted (optional)

¼-1/2 cup liquid honey

Filling:

1/2 cup almonds or pistachios,
pulverised in food processor with

1/3 cup sugar

Glaze:

1 egg, beaten

sugar

Directions

Combine the filling ingredients.

Preheat the oven to 375 degrees F. Grease 1 or 2
baking sheets.

Cut the phyllo in half crosswise and again in half,
stacking the covering with a slightly dampened towel to prevent drying.
Lay 2 rectangles on your work surface with the shorter sides facing you,
and brush lightly with melted butter.

Place a rounded tablespoon of the filling in a line
across the shorter side of filo that faces you. Fold the longer edges of
the pastry inward, sealing in the sides of the filling, and roll the
pastry up from the short side, forming a fat cigar shape. Place on the
baking sheet with the cut edge down. Repeat with remaining dough.

Brush the tops of the pastries lightly with a bit of
beaten egg and sprinkle with sugar.

Bake for 15 to 20 minutes, until golden brown.

Dip the warm fingers into honey and arrange on a
serving tray. Serve at room temperature.

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About Me

Living the simple life north of Kingston on our own little patch of paradise. Growing food, cutting wood, catching fish, and making things. Eating well, sipping wine, taking hikes and riding bikes. Raising two great little men with the best man I know.